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Spicy Green Chili with Lamb Chunks
This chunky lamb green chili features Mexican spices and can be served as a chili with thick gravy or taco.
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 6
Ingredients
- 3.5-4 lb. boneless leg of lamb
- 2 pounds tomatillos
- 1 large red onion sliced
- 4 tsp. minced garlic
- 2 tsp. ground cumin
- 1 tsp. fennel seed
- 1 tsp. coriander seed
- 1.5 cups chicken broth
- 2 jalapenos diced
- 1 bunch fresh cilantro, chopped
- Optional: garnish with additional cilantro and/or lime wedges serve with corn or flour tortillas
Instructions
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Remove husks and wash tomatillos to start.
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Score each tomatillo and lay on a lined baking sheet with the onions and garlic.
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Broil until the tomatillos have charred and the insides are bubbling.
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Remove from oven and set aside.
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Meanwhile, heat a cast iron pot over medium heat.
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Season lamb with salt and pepper and place in pot.
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Place the lamb, fatty side down to render the fat.
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Continue to fry until lamb browned on one side and then flip.
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Continue turning lamb until all sides are golden brown.
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Remove from heat, set lamb aside and drain fat/oil from pot.
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While lamb is browning, puree tomatillos, garlic, and onion until no large chunks remain.
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Add tomatillo mix to the pot along with the chicken broth, reamining spices, cilantro, jalapenos, and lamb.
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Reduce heat to low and simmer until the meat is tender and sauce has reduced about two hours.